Hot Box Toasted Barrel (1 of 2)
Barrel staves were placed inside of a “Hot Box” at
133 degrees Fahrenheit and steamed before being
fashioned into a barrel. The goal was to determine if
this steaming process would drive more or different
flavors into the wood that would in turn be imparted on
the whiskey aged inside. The barrels were filled with
Buffalo Trace Rye Bourbon Mash #2 and left to age for
16 years. The resulting bourbon is well-balanced with
fruity notes complimented by a caramel and buttery taste.